Donovan Roberts Witmer
The nickname for this dish, ABC, fails to hint at the unusual toppings that are traditionally used. While these toppings may not be to your palate, experiment with a few of your own, such as sliced mango, coconut milk, peanuts, jelly or chocolate syrup. Children love helping assemble this dessert, which is such a refreshing treat in Malaysia, where temperatures are above 80 degrees F for much of the year.
Serves 1
Ingredients:
2 cups crushed Ice
For Rose Syrup:
1 teaspoon rose essence (from Asian grocery)
½ cup palm sugar
¼ cup water
2 to 3 drops red food coloring, optional
1 pandan leaf, tied in a knot
Toppings (use one or several):
1 tablespoon sweetened condensed milk
1 tablespoon evaporated milk
1 tablespoon canned red beans, drained
1 tablespoon canned cream style sweet corn, or fresh steamed corn
1 tablespoon small grass jelly squares
palm seeds, optional
Directions:
Crush ice cubes in blender or food processor until very fine, or shaved, and place in freezer while preparing the rest of the ingredients. To make syrup, combine ingredients and heat over medium flame. Bring to a boil and remove immediately; set aside to cool. Place shaved ice in individual dessert bowls using ice cream scoop to mold into cones. Top with 2 to 3 tablespoons rose syrup, along with all the ingredients listed, or try your own. Serve immediately.
